Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC

Food Hydrocolloids

Volumn 69, Issue , 2017, Pages 410-421

  Nawrocka, Agnieszka ^a   Szymańska Chargot, Monika ^a   Miś, Antoni ^a   Wilczewska, Agnieszka Z ^b   Markiewicz, Karolina H ^b  

^a INSTITUTE OF AGROPHYSICS   (Poland)

^b UNIVERSITY OF BIALYSTOK   (Poland)

Author keywords

DSC; Fibre polysaccharides; FT Raman spectroscopy; Gluten proteins; TGA

Indexed keywords

AGGREGATES; AMINO ACIDS; CELLULOSE; HYDROGEN BONDS; PROTEINS; RAMAN SPECTROSCOPY; SULFUR COMPOUNDS; THERMODYNAMIC PROPERTIES; THERMOGRAVIMETRIC ANALYSIS;

APPLE PECTIN; CITRUS PECTIN; DIETARY FIBRE; FIBER POLYSACCHARIDE; FT- RAMAN SPECTROSCOPY; GLUTEN PROTEIN; MICRO-CRYSTALLINE CELLULOSE; PROTEIN A; SECONDARY STRUCTURES; STRUCTURE AND THERMAL PROPERTIES;

DIFFERENTIAL SCANNING CALORIMETRY;

EID: 85015046843     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.03.012     Document Type: Article

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